Superior care in serving your client has to be a priority for your staff. By training staff in the are of fine dining, whether you are a small BBQ house or a high end restaurant - service is more important that the food. If your staff can master the art of service and know what to expect from every kind of diner, then you can assure that your customer will leave feeling cared for and respected, making your restaurant a place they will tell friends about and come back to again and again. Consistency is key and knowing dining etiquette makes your servers more valuable. If you think your saving money by not training your staff, think again.
Knowing that food is served on the left and removed from the right allows the server to easily and discreetly move around the table with little disruption to the dining experience.
Remember the bottle never moves closer to the table than just at the edge and never reach across or in front of a guest. Liquids are always poured from the right and never touch a wine glass by the bowl, always the stem.
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